- New research has found that increasing the consumption of foods rich in flavonoids can significantly reduce the risk of developing type 2 diabetes.
- This form of diabetes is a growing public health problem, affecting more than 400 million people worldwide and contributing to more than 1 million deaths each year, according to the World Health Organization (WHO).
- Researchers analyzed data from 113,097 participants in the UK Biobank and found that a diet rich in flavonoids, particularly from foods like berries, apples and tea, is linked to better sensitivity to the insulin and a reduction in the risk of diabetes.
A new study, published in
It is already known that adopting a diet rich in plant-based foods reduces the risk of type 2 diabetes. However, plants are full of various polyphenolic compounds that differ in their bioavailability and bioactivity.
Flavonoids, a class of polyphenolic compounds, are divided into six main subclasses: flavanones, flavones, flavan-3-ols, flavonols, anthocyanins, and isoflavones.
There is evidence to suggest that higher flavonoid intake may lead to
The new study involved 113,097 participants from the UK Biobank, a large-scale population-based cohort study that recruited more than 500,000 adults in the UK between 2006 and 2010.
Participants’ flavonoid intake was assessed using two or more 24-hour dietary surveys, which were analyzed using United States Department of Agriculture databases.
Ten foods rich in flavonoids were chosen based on their average daily consumption. A Flavodiet score (FDS) was calculated by adding the servings of these ten foods.
Statistical analyses, taking into account potential confounding factors, were performed to evaluate the relationship between dietary flavonoid intake and the development of type 2 diabetes.
The study found that higher consumption of flavonoid-rich foods was more common among female participants, older adults, those who were physically active, and those with higher levels of education.
The average daily intake of flavonoids was 805.7 milligrams. Among the flavonoid subclasses, polymers – including proanthocyanidins – and flavan-3-ols were the largest contributors, accounting for 67% and 22% of the total intake, respectively.
Tea was the main source of these underclasses. Flavones, mainly derived from peppers, contribute the least to total flavonoid intake.
When analyzing the association between flavonoid intake and the risk of developing type 2 diabetes, the study adjusted for participant demographics and lifestyle.
A higher Flavodiet Score (FDS) – equivalent to eating six servings of flavonoid-rich foods per day – was found to be linked to a 28% lower risk of developing type 2 diabetes compared to one Lower SDS of one serving per day.
The study found that each additional daily serving of flavonoid-rich foods reduced the risk of diabetes by 6%, 4 servings of black or green tea per day were associated with a 21% lower risk, 1 serving per day of berries was associated with a risk of 15%. a lower risk of diabetes, and 1 serving of apples per day was associated with a 12% lower risk.
The analysis identified body mass index (BMI), insulin-like growth factor 1 (IGF-1), C-reactive protein, cystatin C, urate, gamma-glutamyl transferase (GGT) and alanine aminotransferase (ALT) as potential mediators.
The results suggest that a flavonoid-rich diet has a positive impact on weight management, glucose metabolism, inflammation, and kidney and liver function, helping to reduce the risk of type 2 diabetes.
Flavonoids, particularly anthocyanins, flavan-3-ols, and flavonols, improve insulin secretion and signaling, as well as glucose transport and metabolism.
However, the study results may not be generalizable to non-European populations, as the study population consisted of middle-aged British adults.
Two experts, not involved in this research, spoke with Medical news today on its conclusions.
Megan Hilbert, RDN, a registered dietitian specializing in nutrition for gut health and the gut-brain axis, said: MNT that “these findings help confirm much of what we understand about the pathophysiology of type 2 diabetes.”
“This study supports the impact of flavonoids on this, due to their ability to help reduce inflammation and even help those who consume a lot of them maintain a healthy weight,” she explained.
“These results show that flavonoid intake can help reduce excess adipose tissue that may be pro-inflammatory, as well as reduce the adipose tissue that surrounds smooth muscle tissue, allowing more blood glucose to be released. ‘be absorbed by said muscle cells,’ Hilbert added.
“These changes help the body process blood sugar more effectively, reducing the risk of developing type 2 diabetes,” she said.
“What I really liked about this study was that different flavonoids were compared and the data showed that certain flavonoids had a greater impact on reducing diabetes, and that certain foods in particular seemed to have a more protective effect than others. These specific findings can play a huge role in educating patients about dietary recommendations.
– Megan Hilbert, RDN
Kelsey Costa, MS, RDN, registered dietitian nutritionist and founder of Dietitian Insights, agrees, noting that “given the well-documented properties of flavonoids
According to Costa, the role of flavonoids in controlling blood sugar could also explain their link to a lower risk of diabetes:
“Flavonoids may help prevent and manage diabetes and its complications by regulating glucose metabolism, improving insulin signaling and secretion and hepatic enzyme activity, reducing oxidative stress, and optimizing lipid profiles, which together improve obesity, blood sugar, chronic inflammation, and kidney and liver function.”
“However, the large UK Biobank cohort and substantial follow-up add further evidence to support the protective role of flavonoids in the prevention of type 2 diabetes,” she warned.
Additionally, she emphasized that “the scientific community continues to uncover the harmful effects of alcohol consumption, including its association with systemic inflammation, weight gain, and disruptions in fat metabolism, which may ultimately contribute to development of type 2 diabetes.
“Therefore, I am pleased that this study took participants’ total alcohol consumption into account when examining the relationship between flavonoid consumption and type 2 diabetes risk during their initial assessment and then re-evaluated the data by excluding red wine from the flavonoid diet score to determine if the results would be different,” Costa told us.
She further noted that “this approach allowed them to isolate the effects of flavonoids without the influence of alcohol and show that the protective association between flavonoid consumption and type 2 diabetes risk remained significant.” without any consumption of red wine. »
“We are finding that not drinking alcohol is better for your health across the board, with several studies highlighting that even moderate alcohol consumption can have adverse health effects. So it is essential to consider alcohol consumption of alcohol when assessing the impact of other dietary factors.
– Kelsey Costa, RDN
“By prioritizing a diet rich in natural flavonoids from sources such as fruits, vegetables and teas, individuals can improve their overall health and reduce their risk of chronic diseases without the negative impacts associated with consuming alcohol,” Costa said.
Patients are advised to increase their intake of foods rich in flavonoids, as this can potentially significantly reduce the risk of type 2 diabetes.
“The study identifies achievable goals, such as consuming six daily servings of a variety of flavonoid-rich foods, including grapes, oranges, grapefruit, sweet peppers, onions, at least 70% dark chocolate , and especially black and green tea, apples, and berries,” Costa said.
“Despite the need for further research, these recommendations offer practical steps to improve health by emphasizing the importance of including flavonoid-rich foods as part of a balanced, health-promoting lifestyle.” she added. “While more targeted studies are needed to identify the most antidiabetic foods or specific amounts to consume, daily incorporation of flavonoid-rich foods can undoubtedly provide substantial health benefits.”
Costa concluded that “this approach allows individuals to take proactive steps to improve their well-being even as the science continues to evolve.”